Chicken Mutabbal

🛒 Ingredients

• Chicken breast, cooked, shredded 100 g · 165 kcal
• Eggplant, roasted pulp 180 g · 62 kcal
• Tahini 30 g · 178 kcal
• Lemon juice, fresh 20 g · 5 kcal
• Garlic, minced 5 g · 7 kcal
• Olive oil 10 g · 88 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Paprika 1 g · 3 kcal
• Pomegranate seeds 15 g · 12 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Pierce the eggplant several times with a fork and roast for 40-50 minutes until very soft and charred.
2. Meanwhile, cook the chicken breast by boiling or baking until fully cooked. Let it cool slightly, then shred it into fine pieces.
3. Once the eggplant is cooked, carefully scoop out the smoky pulp and place it in a bowl. Discard the skin.
4. Mash the eggplant pulp thoroughly with a fork or potato masher until smooth. Stir in the tahini, fresh lemon juice, minced garlic, and salt to taste.
5. Spread the mutabbal onto a serving platter, creating a shallow well in the center. Arrange the shredded chicken in the well.
6. Drizzle generously with olive oil and garnish with chopped fresh parsley, a sprinkle of paprika, and pomegranate seeds.